“Spice secrets: Unlocking Flavour’s Mysterious Allure” (PART3)
21. JUNIPER/ HAUBERA:
- Juniper berries are not actually berries but are modified cones from the juniper tree. They are used to flavour various dishes, especially in European cuisine.
- Juniper berries are a key ingredient in making gin (alcohol), contributing to its distinct flavour.
22. TAMARIND/ IMLI:
- Tamarind is a tropical fruit with a sweet and tangy flavour. It is commonly used in Asian, Middle Eastern, and Latin American cuisines.
- Tamarind pulp can be used as a natural souring agent in dishes and is a common ingredient in many savory and sweet dishes.
23. VANILLA:
- Vanilla comes from the pods of vanilla orchids. It is one of the most expensive spices due to the labour-intensive process of hand-pollinating and curing the pods.
- Vanilla has a complex flavour profile with over 250 flavour compounds. It is widely used in baking, desserts, and beverages.
24. SUMAC:
- Sumac has a tart, citrusy flavor and is commonly used in Middle Eastern and Mediterranean cuisines.
- Sumac has been used traditionally for its potential health benefits, including its anti-inflammatory and antioxidant properties.
25. CAROM SEEDS/ AJWAIN:
- Carom seeds have a strong, pungent aroma and taste similar to thyme and oregano. They are commonly used in Indian and Middle Eastern cuisines.
- Carom seeds are known for their digestive properties and are often used in traditional medicine to relieve indigestion and bloating. Ajwain leaves can be used in making tea for healthy digestion.
*SPICE MIXES*
* Garam masala:
- Garam masala is an Indian spice, that can be made from many different spices, but some of the most common are cinnamon, peppercorns, cardamom, mustard seeds, coriander seeds, cloves, mace, and nutmeg to obtain a balance between sweet and savoury tastes.
- In Ayurvedic medicine, garam masala is used to elevate body temperature, treat the common cold, etc. It is ideal for rubs on meat and vegetables where it will bloom the spices into an aromatic frenzy.
*Ras el Hanout:
- Ras el Hanout translates to “head of the shop” in Arabic, implying that it is the best spice blend available in the store. It is a signature blend in Moroccan cuisine and often considered the secret of spice merchants.
- A North African spice blend that can contain a wide range of spices such as cinnamon, cloves, cardamom, cumin, ginger, nutmeg, turmeric, and more including rare and exotic ingredients like saffron, grains of paradise, galangal, orris root, and cubeb pepper.
*Chinese five spice:
- A blend used in Chinese cuisine, typically consisting of star anise, cloves, Chinese cinnamon (or cassia), Szechuan peppercorns, and fennel seeds. It represents the five fundamental flavours including: sweet, sour, bitter, salty, and umami (pleasant savoury taste).
- Apart from its use in savoury dishes, Chinese Five Spice is sometimes used to flavour desserts. It can be sprinkled over fruits, used in sweet sauces, or added to baked goods for a unique twist.
*Za’atar:
- A Middle Eastern blend typically made from dried thyme, sesame seeds, sumac, and other herbs and spices.
- In addition to culinary uses, it has a historical significance as a symbol of Palestinian identity. Za’atar has been praised for its potential health benefits, including its antioxidant properties and anti-inflammatory effects. Some studies suggest that certain compounds in this spice mix may have protective effects against chronic diseases.
*Curry powder:
- A blend used in Indian and South Asian cuisines, typically containing a mixture of spices such as turmeric, coriander, cumin, fenugreek, and chili powder.
- It was created by British colonizers to mimic the flavours of Indian cuisine and has since become popular in western cooking. The term “curry” is a Westernized concept. In India, various spice blends and dishes are referred to by their specific names (masala, garam masala, etc.) and not as “curry.”
*Herbes de Provence:
- A traditional French blend of herbs including thyme, rosemary, savory, marjoram, and sometimes lavender. Traditional “Herbes de Provence” may include lavender, which adds a delicate floral note to the blend. However, not all commercial blends contain lavender, so it’s essential to check the ingredients.
- It is a versatile spice blend and is not only used for savoury dishes but can also be added to desserts and baked goods. It imparts a unique herbal and floral aroma to a variety of recipes.
*Jerk seasoning:
- Jerk seasoning is deeply rooted in Jamaican history and culture. The word “jerk” is believed to have originated from the Spanish word “charqui,” meaning dried meat, which influenced the technique of seasoning and cooking meat. It consists of ingredients such as allspice, thyme, garlic, cinnamon, nutmeg, and scotch bonnet peppers.
- The key ingredient in jerk seasoning is the Scotch bonnet pepper, a fiery chili pepper known for its heat and fruity flavor. The combination of the pepper with other spices creates the distinct jerk flavor.
*Baharat:
- Baharat is a versatile spice blend used in Middle Eastern and Arab cuisines, with regional variations across countries like Turkey, Lebanon, and Syria. It includes black pepper, cinnamon, cloves, cumin, coriander, paprika, and cardamom.
- Baharat is used not only in savoury dishes but can also be incorporated into sweet recipes, such as spiced desserts and pastries, adding warmth and depth to the flavours.
*Adobo:
- Adobo seasoning is a culinary tradition that originated in the Philippines and was later adopted by Latin American countries, typically made from garlic, oregano, black pepper, and vinegar or citrus juices. It is characterized by the use of vinegar, which acts as a natural preservative for the meat.
- There are numerous variations of adobo seasoning, some variations include additional ingredients like annatto seeds, which give the dish a vibrant colour.
*Berbere:
- Berbere is a fundamental spice blend in Ethiopian and Eritrean cuisines, typically including chili peppers, paprika, ginger, garlic, fenugreek, and various aromatic spices. It is used to flavour stews, lentil dishes, and the famous Ethiopian dish, Doro Wat (spicy chicken stew).
- It is a robust and fiery flavour profile. It often includes hot chili peppers, such as bird’s eye chili or African bird pepper, which contributes to its spiciness.
As a gardener, I’ve successfully grown ajwain, which added a delightful touch to my tea. While I haven’t grown imli myself, I’ve seen it nearby and found it intriguing. Among the spice mixes, garam masala is my go-to for daily cooking. Learning about other spices has been eye-opening, and I’m excited to explore more in the future. The connection between plants and food brings happiness, and I’m eager to continue this journey in part 4 of the series. If you know any unique plants or spice mixes, please share! Let’s celebrate the diverse flavours nature has to offer.
Image credits:
https://shop.mokshalifestyle.com/cdn/shop/products/juniperberry.jpg?v=1646120130
https://5.imimg.com/data5/SELLER/Default/2023/7/325053039/IL/HU/AY/680325/dry-juniper-berries.jpg
https://housing.com/news/wp-content/uploads/2023/01/Tamarind-tree-feature-compressed.jpg
https://smallaxepeppers.com/wp-content/uploads/2021/09/Tamarind-Paste-Title.jpeg
https://houseplantcentral.com/wp-content/uploads/2022/08/Vanilla-planifolia.jpg
https://post.healthline.com/wp-content/uploads/2020/11/sumac-732x549-thumbnail-732x549.jpg
https://www.farmersalmanac.com/wp-content/uploads/2020/11/dried-sumac-berries.jpg
https://cdn.britannica.com/96/235996-050-2E42C4CC/spices-spice-blend-garam-masala.jpg
https://www.chilipeppermadness.com/wp-content/uploads/2021/07/Chinese-5-Spice-SQ.jpg
https://i2.wp.com/www.downshiftology.com/wp-content/uploads/2022/03/Zaatar-Spice-Recipe-main-1.jpg
https://www.chilipeppermadness.com/wp-content/uploads/2023/03/Curry-Powder-Recipe-SQ.jpg
https://bakeitwithlove.com/wp-content/uploads/2021/11/herbes-de-provence-sq.jpg
https://carlsbadcravings.com/wp-content/uploads/2022/07/Jamaican-Jerk-Seasoning-3.jpg
https://www.chilipeppermadness.com/wp-content/uploads/2020/09/Adobo-Seasoning-Recipe1.jpg
https://silkroadrecipes.com/wp-content/uploads/2020/11/Berbere-Spice-Blend-square.jpg
Sources:
TLDR:
This text describes various spices and spice blends commonly used in different cuisines around the world, including juniper, tamarind, vanilla, sumac, carom seeds, garam masala, ras el hanout, Chinese five spice, za’atar, curry powder, herbes de Provence, jerk seasoning, baharat, and adobo. Each spice is described in terms of its flavour, its scientific name, and how it is used.
